Cream Cheese Chocolate Truffles Recipe
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These are incredibly easy. No “cooking” involved. There are so many possibilities with these chocolate truffles. You can add various flavorings and liqueurs to the mix or dip them and decorate them in whatever you like.
I made these rolled in cocoa powder, powdered sugar and finely ground walnuts. They are so pretty and impressive – a perfect addition to your holiday cookie platter.
Ingredients for Cream Cheese Chocolate Truffles:
1/2 of an 8oz package of cream cheese, softened
1 and 1/2 cups confectioners’ sugar
1 and 1/2 cups semi-sweet chocolate chips, melted
3/4 tsp vanilla or liqueur if you prefer
1/2 cup crushed walnuts
1/4 cup powdered sugar
1/4 cup cocoa powder
How to Make Cream Cheese Truffles:
1. In a medium bowl, beat the cream cheese until a smooth consistency.
2. Beat in confectioners’ sugar until smooth.
3. Add the melted chocolate and vanilla until mixture is well blended. Refrigerate truffle mix 1 hour.
4. Pick up chocolate mix 1 teaspoon at a time and roll into 1-inch balls with your hands.
5. For cocoa powder and powdered sugar, pour each into ramekins and roll the chocolate ball in the bowl until evenly coated. For nut covering, press the nuts gently into the truffle.
Notes: I like to keep these refrigerated until ready to serve since they do have cream cheese in them and I like my chocolate cold.
Cream Cheese Chocolate Truffles Recipe
Ingredients
- 4 oz cream cheese, softened
- 1 1/2 cups confectioners' sugar
- 1 1/2 cups semi-sweet chocolate chips, melted
- 3/4 tsp vanilla or orange liqueur if you prefer
- 1/2 cup crushed walnuts
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
Instructions
-
In a medium bowl, beat the cream cheese until a smooth consistency.
-
Beat in confectioners' sugar until smooth.
-
Add the melted chocolate and vanilla until mixture is well blended. Refrigerate truffle mix 1 hour.
-
Pick up chocolate mix 1 teaspoon at a time and roll into 1-inch balls with your hands.
-
For cocoa powder and powdered sugar, pour each into ramekins and roll the chocolate ball in the bowl until evenly coated. For nut covering, press the nuts gently into the truffle.
Recipe Notes
I like to keep these refrigerated until ready to serve since they do have cream cheese in them and I like my chocolate cold.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I use sugar free ingredients to make these. All the SF recipes say to uses heavy cream? Why?
Hi Angel! I have not tested this SF.
nice recipe how can you make so good. i would love to meet you how know how you got all of these recipes. can you send me some recipes on desertes
Hi Emilee, I’m happy you enjoy my recipes. Please visit dessert pagefor recipes.
Can I use white chocolate chips and coat them with dark chocolate sounds like a lot of sugar
Hi Virginia, I haven’t tested that, but I bet that could work! If you happen to try it, I would love to know how you like this recipe.
HOW MANY CUPS OF CREAM CHEESE ARE EQUAL TO 4 OZ?
Hi Ri, I found this on Google for you: 1/2 cup is equal to 4 ounces | 8 tablespoons | 120 grams | 4 servings. I hope that helps.
HOW MANY CUPS OF CREAM CHEESE ARE 4 OZ?
Hello Ri, you can use this weight chart as a guide. I hope this helps.
Hello Natasha
Your recipe sounds amazing and I am really excited to try it.
Can you, please, tell me how much oz or grams is 1 cup 1/2 confectional sugar and 1 cup 1/2 chocolate chips? Just to be sure to not make a mistake in the proportions.
Thank you in advance!
We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
Can these be frozen after assembled?
Hi Lana, These keep well refrigerated up to a week. I haven’t tried freezing them so I can not advise, if you experiment, let me know how you liked the recipe
I freeze mine, i just don’t coat them. they can be frozen in an airtight container for up to 3 months. let them defrost in the fridge then quickly roll them in your hands to make coating easier.
I have 3 ounces of cream cheese in the fridge? If I use this amount instead of 4 ounces will it make a difference? If so, how can I modify the recipe?
Hi Kat, you will have to modify the rest of the recipe, reducing it by 1/4 in order to get the right consistency or they will be dry and difficult to form.
I made these, but with my own twist, I’m a 13 year old and it was mega ultra easy to make these! Instead of semi sweet chocolate I used dark, and I put this Asian treat called pocky (basically biscuit sticks dipped in milk chocolate) crushed up in to the mix. So darn good! I’m making them for my girlfriend for Valentine’s Day but I decided to make a practice batch. Thanks I will be using your recipe!
You’re welcome Ivy! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
Hi Natasha,
Love your recipes, we always make them with my daughters. For this recipes, does it have to be chocolate chips? I have a large 500g Trader Joe’s Bittersweet Chocolate bar, will it work if I melt it instead or will the truffles not keep their shape?
Hi Marianna, I haven’t tried that particular chocolate bar but it will probably work work to chop it and melt as you would chocolate chips.
I have made a batch of these truffles and they are delicious, fab recipe. Want to make some as gifts for Christmas, how long will they last please?
Hi Daneen, These keep well refrigerated up to a week.
Mine were too liquidy to roll into balls. The mix looked like your second picture but chocolate coloured.. What have i done wrong??
Did you change the measurements at all? if you use less powdered sugar, the mixture won’t form properly. Also, did you make sure your ingredients were softened instead of melted? I hope that helps to troubleshoot.
Hi Natasha,
In the ingredients it calls for nuts. Is that only for the outside of the truffles? Or do you put any into the cream cheese mixture ?
I just rolled them outsides with nuts but that is a great idea to put them inside!! 🙂
I was making truffles for the first time and this recipe seemed easy to follow. And I must say, I just loved the product!!! The truffles turned out to be so rich in flavor and smooth in texture. Thank you for the wonderful recipe. Loved it.
I’m so happy you loved the truffles! 🙂
These are better than store-bought truffles! They’re very rich so I can’t have too many, but ahhhhh so good! My husband loves them too! He said he eats them until he feels sick from too many. Not sure if that’s good or bad…
I’m so happy to hear that you and your husband loved them and thanks for the great review 🙂
thats nice to hear. who did she have?
A boy 🙂
Thank you. God bless u. when is ur sis. due?
Anna? She just delivered a couple days ago 🙂
Hi Natasha, what do u mean by frig. & mix 1 hr.? Is it the truffle candies, or what?
No, it’s the truffle mixture that you refrigerate (before you form the balls). 🙂
Lol! Ignore the previous comment. My fault I misread it 🙂
Marina
You forgot to mention in ingredients what nuts your using
Marina
Thank you for noticing Marina, I’m updating that right now :).
Made these yesterday, they were amazing!! 😀
Thank you for the recipe!
You’re so very welcome. Thank you for the great review 😉
Natashaskitchen.com,
Here’s a different recipe of Russian truffles, my husband is in love with this one:-))
Ingredients:
*300g formula(any kind)
*1 cup cacao
*300g sugar
*100g butter (melted)
*50g water
Directions:
1.Formula mix together with 1/2 cup cacao, then add the melted butter until you see a kind of wet consistency. Put it aside.
2. Sugar mix with water and put it on the stove to boil syrup. When it’s done put it aside.
4. In the formula mixture add the hot syrup by little and mix really quick not to make bubbles or rocks.
5. Now you can form the truffles.
Hope you like it.
Thank you so much for sharing! I’ll have to print and try your recipe 🙂
Mary,
where do you buy the Kahlua???
oh, yes! it’s on my plan for tomorrow, can’t wait, You have an awesome blog, thanks for sharing. God bless you and your family.
Thank you Veronica, blessings to you and your family as well :).
I tried this 2day.. it turned out very nice.. happy as always… thnks natasha.. mets in your outh.. not in your hands..
You sound like a commercial; melts in your mouth, not in your hands… I love it! 🙂
Made these for my new year party, they were soo beautiful and delicious: rolled them in finely grated coconut, chopped walnuts, and white & pink waffle mixture ( Ukrainian kind waffles – 2 colors). I also added 1 cup of graham cracher crumbs to make it kinda like a cookie, which turned out great too! 🙂 Thanx Natasha!!
Wow Mariya you are so creative! Thanks for all the new ideas!!
How long are they good for if I place them in the fridge? Is a week too long?
they will be fine in a week as long as you will cover them with plastic wrap before placing them in the fridge.
K thanks I will do that 🙂
I made these in the summer…and they turned out great…I used 1/3 of an 8 ounce package for each of three different flavours…my favourite…Bailey’s Irish Cream & white chocolate…it was OMG Goooooooood! I also dipped them in white chooclate. Other flavours used were kahlua (just a hint of mocha) and dipped in chocolate and Orange Liqueur (it wasn’t as flavourful as it might have been so switching it up for xmas). Going to make them for xmas (if I don’t eat them all before then)…This time one third of them will be mint chocolate which I plan to roll in crushed candy canes for a more festive look 🙂 One third will be the Irish cream and the last will be the kahlua. Can’t wait to eat them and they’re not even made yet! 😀
hi i tried your recepie yesterday and i didnt have con. sugar so i added couple of spoons of condenced mild (sgychenki ne varenoi) and it also turned out awesom………thanks for the recepie
You are welcome Tanya, I’m glad that you like them 🙂
Thank you for this post! it looks delicious 🙂 i was wondering if you have to have the cream cheese softened?
Yes, it will blend much easier if it’s softened. I updated the ingredients list to include this. Thanks for asking 🙂
your welcome, i just made these , they are reallly good :), but for me they are a little too sweet.
i am definetly gonna try these for my sisters bridal shower! im sorta in charge of the desserts so i think these will go great as a favor. thanks natasha!!!
You are welcome Anna 🙂
Hi, I want to make these and give it as a sweet something gift. Since there is cream cheese in these should I let her know to keep them in the fridge? Also, I know a lot of recipes use very cream instead of cream cheese, how will they differ from those?
I refrigerated mine before serving them to be on the safe side. What kind of cream did you mean?
Heavy cream.
I haven’t tried that, but I don’t think heavy cream instead of cream cheese would work; I don’t see how they would hold together or even form a ball.
I’ve made both kinds and honestly, the end result is the same. Delicious. The cream cheese recipe is no cook (thank you!!) and the cream you need to cook. However, if you don’t add enough chocolate to the cream, it will not firm up- game over. But if anyone wants the recipe, here it is
The “cream’ truffles are as follows.
Heat heavy or fat free cream until just simmered. Take off heat, add chocolate chips and stir until smooth. Cool up to 4-8 hours (or overnight) and roll into balls. Dip in chocolate-chill and serve.
Thank you so much for sharing! I will be trying your version as well! 🙂
Hi, I want to make these and give it as a sweet something gift. Since there is cream cheese in these should I let her know to keep them in the fridge?
I made this for my husbands birthday last week and they were gone within a minute! They were very yummy and everyone loved them, especially the ones coated in toasted pecan nuts!! Thanks for the great recipe!!!
Mmm… pecans. Yum! so glad they were a hit! 🙂
These are so delicious! I doubled it and used 2 1/2 c. chocolate chips and 1/2 c. peanut butter chips. I did not melt the chocolate all the way, so it was a little chunky. Yummy!!!!!!!
Your variations sound really good. Peanut butter chips…mmmm. 🙂
What kind of chocolate do you use? I tried Lindt Excellence with the oranges. It was great at first melted in your mouth and everything, but after a day or so in the fridge, they became hard and wayy too sweet! Like biting on sugar!
I used hersheys chocolate chips and didn’t have any issues with that. Good to know what not to use.
I love this recipe! Very easy–I will have to try it.
I have some before, but never made them. So, I want to try making some today.
this solves my dilemma of what to make for christmas dessert! they look so festive and christmasy somehow! Thank you for this idea!
These look delicious and I want to make them for a Christmas party. Will they fall apart if I travel with them for an hour in the car?
They won’t fall apart. You may want to put them in a cooler, even in a cold trunk, they should be fine.
These sound idiot simple!
Is there any special reason you use a pastry blender rather than a hand mixer for blending the powdered sugar and cream cheese?
No, it doesn’t matter what you use, as long as you get a smooth consistency.
Suspicions confirmed! 😉
Let me guess, that is how whoever taught you to make these did it, so that is how you do it.
(Why do you do it that way? Well, that is how mom did it. Why did she do it that way? Um…that is how her mom taught her. And so it goes.)
yum! im definitelly trying these!! 🙂
You can also add rum extract!:)))
I should try that next time. I did try pouring a bit of real rum into it, but couldn’t taste it. Rum extract would probably be much better. Thanks Tina!
The pictures of the process of making these treats looks like alot of fun. Nice post.
I love the last picture the composition was great. The recipe is fantastic as well, quick and easy but definitely will be so yummy